Description

These Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, nutty, and irresistibly soft with a perfect balance of sweetness and a hint of cinnamon. Made using browned butter and sourdough discard, they bring complex flavors and a delightful texture, with melty chocolate chips folded throughout and a crisp, golden edge. Perfect for using up sourdough discard and creating bakery-style cookies at home.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
1 cup light brown sugar, packed
½ cup granulated sugar
1 large egg + 1 large egg yolk
½ cup sourdough discard, unfed
1 tablespoon vanilla extract

Dry Ingredients

2-1/3 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon

Add-ins and Garnish

1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
Flaky sea salt, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Butter: Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then changes to a golden brown color and emits a nutty aroma. Scrape all browned bits into a large mixing bowl and let it cool for 10–15 minutes.
Mix Sugars: Add brown sugar and granulated sugar to the cooled brown butter and whisk together until fully combined.
Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture becomes smooth and glossy.
Incorporate Sourdough Discard: Stir in the sourdough discard until fully incorporated and the batter is even.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Make the Dough: Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined, taking care not to overmix. Fold in the 1-1/2 cups of chocolate chips or chopped chocolate.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or up to 72 hours. Chilling is key for thicker, more flavorful cookies.
Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and Bake: Scoop dough into 2-tablespoon-sized balls, spacing them about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until edges are golden and the centers still look slightly soft.
Finish Cookies: Immediately after baking, press extra chocolate chips on top of each cookie. If desired, use a large round cookie cutter or glass to gently “scoot” the cookies into perfect circles for a bakery-style appearance.
Cool: Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack. Optionally sprinkle with flaky sea salt. Allow to cool completely before serving.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of sandwich bread to the container to help keep cookies soft.
Reheating: Warm baked cookies in a 300°F oven for 3–5 minutes, microwave individual cookies for 8–10 seconds, or air fry at 300°F for 2–3 minutes for a slightly crisp edge.
Freezing: Freeze baked cookies in a zip-top bag for up to 2 months. Freeze cookie dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to baking time.
Tips for Best Results: Chill dough at least 2 hours, use room-temperature sourdough discard, brown butter carefully, press extra chocolate chips on top before or after baking, and “scoot” cookies into round shapes immediately after baking for an appealing look.
Leftovers: Store leftover cookies for snacking, crumble over ice cream or yogurt, or use cookie dough chunks in brownies, milkshakes, or skillet cookies for extra indulgence.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg